Foraging in September: five edible berries and nuts to look out for
Go for a walk in September and you’ll almost certainly find an abundance of edible wild food.
Early autumn is the best time enjoy foraging. It's
when hedgerows and trees are heavy with the jewel-like colours of
ripening fruits and nuts.
I believe that gathering and eating wild food is the best way to understand and respect this natural resource. But overenthusiastic collecting can put populations of species at risk, so please forage responsibly.
I believe that gathering and eating wild food is the best way to understand and respect this natural resource. But overenthusiastic collecting can put populations of species at risk, so please forage responsibly.
Beech nuts (Fagus sylvatica)
Each beech tree produces a bumper crop of nuts, also known as
beech masts, every 4-5 years. When you find them they could be abundant,
though squirrels, badgers and birds may have got there first.
How to use it: the nuts make a tasty raw nibble when you’re out and about. Scrape off the outer brown skin to reveal the triangular seed. They can be used in a similar way to pine nuts, sprinkled on salads and risottos. Roast in the oven then place between two tea towels and rub to remove shells. Beech nuts can be slightly toxic if consumed in large quantities due to the tannins and alkaloids.
What to look for: look out for pairs of three-sided nuts in bristly cases from mid-September and throughout October.
Find out how to identify beech.
How to use it: the nuts make a tasty raw nibble when you’re out and about. Scrape off the outer brown skin to reveal the triangular seed. They can be used in a similar way to pine nuts, sprinkled on salads and risottos. Roast in the oven then place between two tea towels and rub to remove shells. Beech nuts can be slightly toxic if consumed in large quantities due to the tannins and alkaloids.
What to look for: look out for pairs of three-sided nuts in bristly cases from mid-September and throughout October.
Find out how to identify beech.
Hawthorn berries (Crataegus monogyna)
The leaves of hawthorn are traditionally known as 'bread and
cheese' which usually refers to their very basic culinary qualities. But
some people have eaten the berries together with autumnal leaves (they
are apparently just about edible) which also gives the name bread and
cheese. The leaf is the bread and the berry the cheese.
How to use it: generally haws are not consumed raw due to the large stone and dry, starchy flesh. They are much better when cooked and go well in jams, jellies, vinegar and ketchup. For a hedgerow tipple try hawthorn schnapps.
What to look for: hawthorn berries are also known as haws. They are around fruits are about 1cm long and resemble small apples with a single seed. They are best picked when they’re a deep red and fully ripe.
Find out how to identify hawthorn.
How to use it: generally haws are not consumed raw due to the large stone and dry, starchy flesh. They are much better when cooked and go well in jams, jellies, vinegar and ketchup. For a hedgerow tipple try hawthorn schnapps.
What to look for: hawthorn berries are also known as haws. They are around fruits are about 1cm long and resemble small apples with a single seed. They are best picked when they’re a deep red and fully ripe.
Find out how to identify hawthorn.
Rosehip (Rosa canina)
Rose hips are the red and orange seed pods of rose plants commonly found in hedgerows.
How to use it: the hips have a fleshy covering that contains the hairy seeds (the irritant hairs were traditionally used by schoolboys to make itching powder). The outer layer is packed with vitamin C and they are renowned for helping stave off winter colds. They are good in wines, jellies, jams and and can be used to make a delicately flavoured rosehip syrup for cordial or pouring onto ice cream or pancakes.
What to look for: look for bright red rosehips from September to November along hedgerows and woodland fringes. Snip or carefully pull the hips close to the base of each pod (to avoid being attacked by prickly thorns).
Find out more about dog rose.
How to use it: the hips have a fleshy covering that contains the hairy seeds (the irritant hairs were traditionally used by schoolboys to make itching powder). The outer layer is packed with vitamin C and they are renowned for helping stave off winter colds. They are good in wines, jellies, jams and and can be used to make a delicately flavoured rosehip syrup for cordial or pouring onto ice cream or pancakes.
What to look for: look for bright red rosehips from September to November along hedgerows and woodland fringes. Snip or carefully pull the hips close to the base of each pod (to avoid being attacked by prickly thorns).
Find out more about dog rose.
Rowan berries (Sorbus aucuparia)
Rowan is also known as mountain ash because it grows well at high altitudes and its leaves are similar to those of common ash. The two species are not related. In late summer and early autumn you'll notice ripening clusters of orange-red berries.
How to use it: rowan berries can be used to make rowan jelly (delicious with game), wine, hedgerow jelly, fruit leather and wild fruit vinegar.
What to look for: the small berries ripen to a striking red and are ready from late September and throughout autumn. Collect as a cluster from the tree.
Find out how to identify rowan.
How to use it: rowan berries can be used to make rowan jelly (delicious with game), wine, hedgerow jelly, fruit leather and wild fruit vinegar.
What to look for: the small berries ripen to a striking red and are ready from late September and throughout autumn. Collect as a cluster from the tree.
Find out how to identify rowan.
Sloes (Prunus spinosa)
The blackthorn is best known for its crop of tart, acidic fruits used to make the deep-red, wintry drink, sloe gin.
How to use it: the general rule is to pick after the first frost as it softens the skins and helps to release the juices. You can get round this by picking early and freezing at home instead. Make sloe gin or try using sloes for whisky, jams and vinegar.
What to look for: the blue-black berries are ready for picking from the end of September to December. In some years, blackthorn trees along hedgerows and fields are heavy with fruit.
Make delicious sloe gin with our easy recipe.
Find out how to identify blackthorn.
http://www.woodlandtrust.org.uk/blogs/woodland-trust/2016/09/foraging-in-september/?utm_source=facebook&utm_medium=social&utm_campaign=blogs&utm_content=food
How to use it: the general rule is to pick after the first frost as it softens the skins and helps to release the juices. You can get round this by picking early and freezing at home instead. Make sloe gin or try using sloes for whisky, jams and vinegar.
What to look for: the blue-black berries are ready for picking from the end of September to December. In some years, blackthorn trees along hedgerows and fields are heavy with fruit.
Make delicious sloe gin with our easy recipe.
Find out how to identify blackthorn.
http://www.woodlandtrust.org.uk/blogs/woodland-trust/2016/09/foraging-in-september/?utm_source=facebook&utm_medium=social&utm_campaign=blogs&utm_content=food